Low Sodium Pasta Alfredo
Indulge guilt-free with this creamy and flavorful Low Sodium Pasta Alfredo, a healthier twist on the classic Italian favorite. Made with rich heavy cream, unsalted butter, and fragrant garlic, this recipe delivers all the decadence of a traditional Alfredo sauce while keeping the sodium content in check. A splash of unsalted chicken or vegetable broth adds depth, and freshly grated Parmesan cheese provides just the right amount of indulgent umami. Tossed with perfectly al dente fettuccine (or your pasta of choice) and finished with a sprinkle of fresh parsley, this dish is the perfect balance of comfort and health-conscious eating. Ready in just 30 minutes, it's an easy, satisfying meal for weeknights or special occasions. Keywords: low sodium pasta Alfredo, healthy Alfredo pasta, low sodium Italian recipes, homemade Alfredo sauce, creamy pasta recipe.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 cloves minced garlic
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 12 ounces fettuccine or other pasta of choice
- 0.5 cup unsalted chicken or vegetable broth
Instructions
Bring a large pot of water to a boil for the pasta. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water and then drain the pasta.
In a large skillet over medium heat, melt the unsalted butter and add the minced garlic. Sauté the garlic for about 1-2 minutes, until fragrant but not browned.
Stir in the heavy cream and warm through for about 2 minutes, ensuring it does not boil.
Gradually add the grated Parmesan cheese, stirring continuously until melted and the sauce is smooth.
Season the sauce with ground black pepper and nutmeg. Adjust the flavor as desired, keeping the low sodium goal in mind.
Stir in the unsalted chicken or vegetable broth and let the sauce simmer gently, stirring occasionally until it thickens slightly, about 5 minutes.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Once the pasta is fully coated with the sauce, sprinkle with chopped fresh parsley.
Serve immediately while hot, garnishing each serving with additional Parmesan cheese if preferred.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
